There are lots of ways to cook artichokes whole-steaming, boiling, roasting, in a slow cooker, in the microwave, but this recipe uses boiling, mostly because you really get a beautiful, creamy texture all the way through, the leaves don’t get tough and dried out, and you’re more assured that it’s cooked all the way through. The garlic & black pepper aioli is perfect for dipping as a replacement for butter.

Artichokes with Garlic and Black Pepper Aioli [Vegan]

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Cooking Time



For the artichoke:

  • 4 whole artichokes

For the aioli:

  • 3/4 cup cashews, soaked at least 2 hours, then rinsed and drained
  • 1/2 cup-3/4 cup water
  • 5-6 cloves garlic
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon dijon vinegar
  • 1 teaspoon black pepper corns


For the artichoke:

  1. Trim the artichoke stem to 1 inch in length.
  2. Trim 1 inch off the top of the artichoke with a knife.
  3. Trim the tops of the outer leaves with a pair of scissors so the are straight across.
  4. Fill a large stainless-steel or enameled pot with lightly salted water; bring to boiling.
  5. Add whole, trimmed artichokes and return water to boiling.
  6. Reduce heat; simmer, covered, for about 20 to 30 minutes or until you can easily pull out a leaf from the center of an artichoke.
  7. To serve, cut in half lengthwise and remove inner purple leaves and soft hairy fibers.
  8. Drizzle with olive oil and generously season with salt and black pepper. Serve with the garlic aioli as a dipping sauce!

For the garlic aioli:

  1. Add all the aioli ingredients to a blender together and blend until smooth. Add more water if you like a thinner consistency!


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